What would cooking be without tomatoes?

A question that touches on the theme of the next edition of Pitti Taste "Cibo Vero - True Food" and to which all possible answers lead back, in search of the common denominator that drives all our work.
In a country like ours, where "food is the imaginary, it connects us to primary needs, to places of memory, to experiences lived," one cannot separate - among its many symbols - the tomato from its ideal dimension: cooking.
And Paglione tomato was born for this, to express itself in a plate.

Agricultural practices consistent with organic farming since 1994, selection of fruits of the earth, artisanal processing, enhancement of human capital, family traditions and experiences - everything is preserved and pasteurized in every single jar. 
And then, let's face it, it's above all delicious.

And if nature around us changes? How do we stay authentic?
This year some products (just a few, don't worry), due to climate and harvest reasons, will not be available for tasting, but for us this is only an expression of our seriousness and reliability towards those who seek and select "true food," and it is for the entire sector the real challenge for the future.

Paglione, led today by Nicola Faccilongo, focuses its work on the respect for the land, the history and the gastronomic culture of its territory, the ‘Daunia’, the northern part of Puglia, enhancing the indigenous varieties like "Prunill" tomato, a peculiar cultivar of Lucera grown without irrigation, and "Roma" tomato, flagship of No salt added line.
Also, Paglione produce monocultivar extra virgin olive oil and table olives: Nasuta, Peranzana, Leccino and Coratina.
The vineyards, in the Lucera countryside, are also conducted organically and from their grapes are obtained natural and low-intervention wines, including the DOC Cacc'e Mmitte and Nero di Troia.